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- Joined Dec 23, 2009
Hi every one
eace:
First time in the forum, have lot of hopes.
I want to make Roti in some quantity and then preserve it uncooked for a month or so. This way all I have to do is to take out a few uncooked Roti from the freezer when I need, and cook it on the pan without the hustle of needing the flour, shaping it with rolling pin etc. each time. Before posting I searched this forum for Roti and have noted very helpful posts by Chefelle.
I would be very grateful if someone can answer a few of my questions about the art of Roti making.
Which preservative are commonly used to keep Roti or other bakery products useable for month or longer? I have searched on internet and found Calcium propionate, Sodium propionate and sodium benzoate are commonly used. Which of these is better?
Can I use leavening agent such as baking powder along with preservative? (Or no preservatives are needed, only leavening agent is enough to keep it fresh for long time).
After needing, how long it should be left before making balls and rolling it and why? How about leaving it over night before rolling?
Thanks
First time in the forum, have lot of hopes.
I want to make Roti in some quantity and then preserve it uncooked for a month or so. This way all I have to do is to take out a few uncooked Roti from the freezer when I need, and cook it on the pan without the hustle of needing the flour, shaping it with rolling pin etc. each time. Before posting I searched this forum for Roti and have noted very helpful posts by Chefelle.
I would be very grateful if someone can answer a few of my questions about the art of Roti making.
Which preservative are commonly used to keep Roti or other bakery products useable for month or longer? I have searched on internet and found Calcium propionate, Sodium propionate and sodium benzoate are commonly used. Which of these is better?
Can I use leavening agent such as baking powder along with preservative? (Or no preservatives are needed, only leavening agent is enough to keep it fresh for long time).
After needing, how long it should be left before making balls and rolling it and why? How about leaving it over night before rolling?
Thanks